Old Fashioned Amish Peanut Butter Dream (Printable)

A luscious Amish-style creamy peanut butter pie with velvety filling, whipped cream topping, and buttery crumbs in a crisp shell.

# What You’ll Need:

→ Crust

01 - 1 9-inch prepared pie crust, baked and cooled

→ Peanut Butter Crumbs

02 - 3/4 cup creamy peanut butter
03 - 1 cup powdered sugar

→ Filling

04 - 2/3 cup granulated sugar
05 - 1/3 cup all-purpose flour
06 - 1/4 teaspoon salt
07 - 2 cups whole milk
08 - 3 large egg yolks
09 - 1 teaspoon pure vanilla extract
10 - 2 tablespoons unsalted butter

→ Topping

11 - 1 cup heavy whipping cream
12 - 2 tablespoons powdered sugar
13 - 1/2 teaspoon vanilla extract

# How to Prepare:

01 - In a medium bowl, mix creamy peanut butter and powdered sugar with fork until crumbly. Set aside for later use.
02 - Spread half of prepared peanut butter crumbs evenly across bottom of baked pie crust.
03 - In saucepan, whisk together granulated sugar, flour, and salt until well blended. Gradually whisk in milk until smooth and lump-free.
04 - Place saucepan over medium heat. Cook whisking constantly until mixture thickens and just begins to boil, approximately 4–5 minutes.
05 - Whisk egg yolks in separate bowl. Gradually whisk small amount of hot milk mixture into yolks to temper, stirring constantly.
06 - Slowly pour tempered egg mixture back into saucepan, whisking continuously. Cook 2 additional minutes until thick and glossy.
07 - Remove from heat. Stir in butter and vanilla extract until completely smooth and incorporated.
08 - Pour filling over peanut butter crumbs in pie shell. Cool 15 minutes at room temperature, then refrigerate minimum 2 hours until fully set.
09 - Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread evenly over chilled pie surface.
10 - Sprinkle remaining peanut butter crumbs generously over whipped topping before serving.

# Expert Advice:

01 -
  • The filling is impossibly creamy without being heavy, like eating a peanut butter cloud
  • That layer of crumbs at the bottom creates the best surprise texture in every bite
02 -
  • Never skip tempering your egg yolks or you will end up with scrambled eggs in your pudding
  • The filling must be completely set before adding whipped cream or the topping will melt into a mess
03 -
  • Room temperature ingredients mix more smoothly and prevent lumps in your final filling
  • Whisk constantly and patiently, rushing the custard step leads to scorching on the bottom

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